Restaurants Opening Soon Quotes

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And Casey said, “We could go get a pizza and a beer, maybe? If you wanted to.” And this. This was on the list. Gus was prepared for this. And before he could think it through, Gus said, “Hey, bro, I have a better idea. Let’s go try that heart-healthy vegan restaurant that just opened over on Main Street. I hear their crispy kale and tofu salad is the bomb.” Lottie dropped the smoothie she was making. It exploded as soon as it hit the ground, berry juice spraying all over her. “Sorry,” she exclaimed. “So sorry! It just slipped!” Gus didn’t pay much attention because he was in the throes of realizing two things at once: first, no new heart-healthy vegan restaurant has opened in Abby, much less on Main Street. And two, being normal was a lot harder than it looked because what the hell had he just done?
T.J. Klune (How to Be a Normal Person (How to Be, #1))
Sugar-cube houses spilled down the last slope toward the sea. A full moon floated above the inky water; the air from the gardens they passed smelled of gardenias and jasmine. She slept as soon as she put her head on the pillow of the small white hotel room. When she opened the creaky blue shutters the following morning, brilliant sunlight fell in through the window and the hum of the bees on the vines below filled the room. The sea was every color of delphinium and larkspur. The smell of food drifted up from the small restaurant below her balcony. Bacon, fresh bread, coffee, cinnamon.
Ella Griffin (The Flower Arrangement)
Fritz.” The butler rushed over from the crudité arrangement he was working on. “Yes, master! I am eager to be of aid.” “Take this.” iAm peeled the cat off himself, prying both of its front claws out of his fleece. “And do whatever it is you do with it.” As he turned away, he felt like glancing back and making sure G*dd*mn was okay. But why the fuck would he do that? He had to get to Sal’s and check on his staff. Usually he hit the restaurant in the early afternoon, but shit had not been “usual,” what with that migraine: Every time his brother had one, they both got a headache. Now, though, with Trez rebounding and no doubt soon to be on the grind with that Chosen, it was time to get back on his own track. If only to keep himself from going psychotic. Jesus Christ, Trez was now going to fuck that female. And God only knew where that was going to land them all. Just as he hit the exit, he called out over his shoulder, “Fritz.” Through the din of First Meal prep, the doggen answered back, “Yes, master?” “I never find any seafood in this place. Why is that?” “The King does not favor any manner of fin.” “Would he allow it in here?” “Oh, yes, master. Just not upon his table, and certainly never upon his plate.” iAm stared at the panels of the door in front of him. “I want you to get some fresh salmon and poach it. Tonight.” “But of course. I will not have it ready afore First Meal for you—” “Not for me. I hate fish. It’s for G*dd*mn Cat. I want him served that regularly.” He pushed the door open. “And get him some fresh veggies. What kind of cat food does he eat?” “Only the best. Hill’s Science Diet.” “Find out what is in his food—and then I want everything hand-prepared. Nothing out of the bag for him from now on.” Approval bloomed in the old doggen’s voice: “I’m sure Master Boo will appreciate your special interest.” “I’m not interested in that bag of fur.” -iAm, Fritz, & Boo
J.R. Ward (The King (Black Dagger Brotherhood, #12))
He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.
Elizabeth Bard (Lunch in Paris: A Love Story, with Recipes)
David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?
Amy Thomas (Paris, My Sweet: A Year in the City of Light (and Dark Chocolate))
You know,” I said, “you don’t owe New Fiddleham anything. You don’t need to help them.” “Look,” Charlie said as we clipped past Market Street. He was pointing at a man delicately painting enormous letters onto a broad window as we passed. NONNA SANTORO’S, it read, although the RO’S was still just an outline. “That Italian restaurant?” “Yes,” he smiled. “They will be opening their doors for the first time very soon. Sweet family. I bought my first meal in New Fiddleham from that man. A couple of meatballs from a street cart were about all I could afford at the time. He’s an immigrant, too. He’s going to do well. His red sauce is amazing.” “That’s grand for him, then,” I said. “I like it when doors open,” said Charlie. “Doors are opening in New Fiddleham every day. It is a remarkable time to be alive anywhere, really. Do you think our parents could ever have imagined having machines that could wash dishes, machines that could sew, machines that do laundry? Pretty soon we’ll be taking this trolley ride without any horses. I’ve heard that Glanville has electric streetcars already. Who knows what will be possible fifty years from now, or a hundred. Change isn’t always so bad.” “Your optimism is both baffling and inspiring,” I said. “The sun is rising,” he replied with a little chuckle. I glanced at the sky. It was well past noon. “It’s just something my sister and I used to say,” he clarified. “I think you would like Alina. You often remind me of her. She has a way of refusing to let the world keep her down.” He smiled and his gaze drifted away, following the memory. “Alina found a rolled-up canvas once,” he said, “a year or so after our mother passed away. It was an oil painting—a picture of the sun hanging low over a rippling ocean. She was a beautiful painter, our mother. I could tell that it was one of hers, but I had never seen it before. It felt like a message, like she had sent it, just for us to find. “I said that it was a beautiful sunset, and Alina said no, it was a sunrise. We argued about it, actually. I told her that the sun in the picture was setting because it was obviously a view from our camp near Gelendzhik, overlooking the Black Sea. That would mean the painting was looking to the west. “Alina said that it didn’t matter. Even if the sun is setting on Gelendzhik, that only means that it is rising in Bucharest. Or Vienna. Or Paris. The sun is always rising somewhere. From then on, whenever I felt low, whenever I lost hope and the world felt darkest, Alina would remind me: the sun is rising.” “I think I like Alina already. It’s a heartening philosophy. I only worry that it’s wasted on this city.” “A city is just people,” Charlie said. “A hundred years from now, even if the roads and buildings are still here, this will still be a whole new city. New Fiddleham is dying, every day, but it is also being constantly reborn. Every day, there is new hope. Every day, the sun rises. Every day, there are doors opening.” I leaned in and kissed him on the cheek. “When we’re through saving the world,” I said, “you can take me out to Nonna Santoro’s. I have it on good authority that the red sauce is amazing.” He blushed pink and a bashful smile spread over his face. “When we’re through saving the world, Miss Rook, I will hold you to that.
William Ritter (The Dire King (Jackaby, #4))
The Ten Ways to Evaluate a Market provide a back-of-the-napkin method you can use to identify the attractiveness of any potential market. Rate each of the ten factors below on a scale of 0 to 10, where 0 is terrible and 10 fantastic. When in doubt, be conservative in your estimate: Urgency. How badly do people want or need this right now? (Renting an old movie is low urgency; seeing the first showing of a new movie on opening night is high urgency, since it only happens once.) Market Size. How many people are purchasing things like this? (The market for underwater basket-weaving courses is very small; the market for cancer cures is massive.) Pricing Potential. What is the highest price a typical purchaser would be willing to spend for a solution? (Lollipops sell for $0.05; aircraft carriers sell for billions.) Cost of Customer Acquisition. How easy is it to acquire a new customer? On average, how much will it cost to generate a sale, in both money and effort? (Restaurants built on high-traffic interstate highways spend little to bring in new customers. Government contractors can spend millions landing major procurement deals.) Cost of Value Delivery. How much will it cost to create and deliver the value offered, in both money and effort? (Delivering files via the internet is almost free; inventing a product and building a factory costs millions.) Uniqueness of Offer. How unique is your offer versus competing offerings in the market, and how easy is it for potential competitors to copy you? (There are many hair salons but very few companies that offer private space travel.) Speed to Market. How soon can you create something to sell? (You can offer to mow a neighbor’s lawn in minutes; opening a bank can take years.) Up-front Investment. How much will you have to invest before you’re ready to sell? (To be a housekeeper, all you need is a set of inexpensive cleaning products. To mine for gold, you need millions to purchase land and excavating equipment.) Upsell Potential. Are there related secondary offers that you could also present to purchasing customers? (Customers who purchase razors need shaving cream and extra blades as well; buy a Frisbee and you won’t need another unless you lose it.) Evergreen Potential. Once the initial offer has been created, how much additional work will you have to put in in order to continue selling? (Business consulting requires ongoing work to get paid; a book can be produced once and then sold over and over as is.) When you’re done with your assessment, add up the score. If the score is 50 or below, move on to another idea—there are better places to invest your energy and resources. If the score is 75 or above, you have a very promising idea—full speed ahead. Anything between 50 and 75 has the potential to pay the bills but won’t be a home run without a huge investment of energy and resources.
Josh Kaufman (The Personal MBA)
If you open a restaurant you betcha your big green ass I'll be there as soon as I can.
Actus (Cleaver's Edge (Morcster Chef #1))
  The boys hopped into Lee’s brand new, shiny, red truck and started the drive to Freddy’s Pizza. The place was not too far away, especially with Lee’s wild driving.   About 15 minutes later, the boys arrived at the pizza place. They grabbed their supplies and locked the car. They walked up to the front door and looked inside. All the lights were off and the door was locked.   Stampy reached into his pocket and pulled out a key.     He put it into the lock and opened the door up. The restaurant was pitch black. The boys could not see anything.         Stampy felt around the wall and found the light switch. As soon as he turned around, his jaw dropped.   Roaming around in the shadows of restaurant were animatronics characters.   They had creepy smiles and eyes that were scarier than the Ender Dragon!   The boys began shaking. On the floor was a notepad. They quickly grabbed and read it. The note was written by the previous security guard it seemed. Apparently this place wasn’t as fun at night as it was during the day….   The boys could hear the metallic noises of the animatronics. Their hearts began racing.   Stampy felt something behind him. He looked up in horror…   It was Freddy the bear behind Stampy! He had glowing red eyes and looked like he was about to eat Stampy for dinner!   The boys ran out of the door faster than ever.
Mineberg Books (Five Nights With Stampy Cat - Full Series (Night 1 - Night 5): A FNAF Story Comic Book ft. Stampylongnose (Unofficial))
Pike said, “What were they saying?” “Couldn’t hear, but it’s an easy guess. The nephew here just lost two hundred thousand and a boatload of workers. They probably weren’t talking about a promotion.” Their next stop was a large two-level strip mall on Vermont. The strip mall was in the final stages of being remodeled, with a club and a restaurant taking up most of the upper level and what looked like another bar and a karaoke lounge on the lower level. A large sign in Korean script and English hung across the front of the karaoke lounge: OPENING SOON. Stone said, “Y’see? This is what I was talking about. You can’t open for business without the right staff.” I liked it. Under construction was good. Opening soon was good. The more pressure Park felt to recover his people, the more desperately he would look for ways to do so. We stopped at two more strip malls and a large commercial building on Western Avenue. Park met people at each site, and toured the properties as if checking their progress, but no one looked happy, especially Park. One
Robert Crais (Taken (Elvis Cole, #15; Joe Pike, #4))
Ned Sherrin Ned Sherrin is a satirist, novelist, anthologist, film producer, and celebrated theater director who has been at the heart of British broadcasting and the arts for more than fifty years. I had met Diana, Princess of Wales--perhaps “I had been presented to” is more accurate--in lineups after charity shows that I had been compering and at which she was the royal guest of honor. There were the usual polite exchanges. On royal visits backstage, Princess Alexandra was the most relaxed, on occasion wickedly suggesting that she caught a glimpse of romantic chemistry between two performers and setting off giggles. Princess Margaret was the most artistically acute, the Queen the most conscientious; although she did once sweep past me to get to Bill Haley, of whom she was a fan. Prince Edward could, at one time, be persuaded to do an irreverent impression of his older brother, Prince Charles. Princess Diana seemed to enjoy herself, but she was still new to the job and did not linger down the line. Around this time, a friend of mine opened a restaurant in London. From one conversation, I gathered that although it was packed in the evenings, business was slow at lunchtime. Soon afterward, I got a very “cloak-and-dagger” phone call from him. He spoke in hushed tones, muttering something like “Lunch next Wednesday, small party, royal person, hush-hush.” From this, I inferred that he wanted me and, I had no doubt, other friends to bring a small party to dress the restaurant, to which he was bringing the “royal person” in a bid to up its fashionable appeal during the day. When Wednesday dawned, the luncheon clashed with a couple of meetings, and although feeling disloyal, I did not see how I was going to be able to round up three or four people--even for a free lunch. Guiltily, I rang his office and apologized profusely to his secretary for not being able to make it. The next morning, he telephoned, puzzled and aggrieved. “There were only going to be the four of us,” he said. “Princess Diana had been looking forward to meeting you properly. She was very disappointed that you couldn’t make it.” I felt suitably stupid--but, as luck had it, a few weeks later I found myself sitting next to her at a charity dinner at the Garrick Club. I explained the whole disastrous misunderstanding, and we had a very jolly time laughing at the coincidence that she was dining at this exclusive club before her husband, who had just been elected a member with some publicity. Prince Charles was in the hospital at the time recuperating from a polo injury. Although hindsight tells us that the marriage was already in difficulties, that was not generally known, so in answer to my inquiries, she replied sympathetically that he was recovering well. We talked a lot about the theater and her faux pas some years before when she had been to Noel Coward’s Hay Fever and confessed to the star, Penelope Keith, that it was the first Coward play that she had seen. “The first,” said Penelope, shocked. “Well,” Diana said to me, “I was only eighteen!” Our meeting was at the height of the AIDS crisis, and as we were both working a lot for AIDS charities, we had many notes to compare and friends to mourn. The evening ended with a dance--but being no Travolta myself, I doubt that my partnering was the high point for her.
Larry King (The People's Princess: Cherished Memories of Diana, Princess of Wales, from Those Who Knew Her Best)
Pike said, “What were they saying?” “Couldn’t hear, but it’s an easy guess. The nephew here just lost two hundred thousand and a boatload of workers. They probably weren’t talking about a promotion.” Their next stop was a large two-level strip mall on Vermont. The strip mall was in the final stages of being remodeled, with a club and a restaurant taking up most of the upper level and what looked like another bar and a karaoke lounge on the lower level. A large sign in Korean script and English hung across the front of the karaoke lounge: OPENING SOON. Stone
Robert Crais (Taken (Elvis Cole, #15; Joe Pike, #4))
As soon as we take our seats, a sequence of six antipasti materialize from the kitchen and swallow up the entire table: nickels of tender octopus with celery and black olives, a sweet and bitter dance of earth and sea; another plate of polpo, this time tossed with chickpeas and a sharp vinaigrette; a duo of tuna plates- the first seared and chunked and served with tomatoes and raw onion, the second whipped into a light pâté and showered with a flurry of bottarga that serves as a force multiplier for the tuna below; and finally, a plate of large sea snails, simply boiled and served with small forks for excavating the salty-sweet knuckle of meat inside. As is so often the case in Italy, we are full by the end of the opening salvo, but the night is still young, and the owner, who stops by frequently to fill my wineglass as well as his own, has a savage, unpredictable look in his eyes. Next comes the primo, a gorgeous mountain of spaghetti tossed with an ocean floor's worth of clams, the whole mixture shiny and golden from an indecent amount of olive oil used to mount the pasta at the last moment- the fat acting as a binding agent between the clams and the noodles, a glistening bridge from earth to sea. "These are real clams, expensive clams," the owner tells me, plucking one from the plate and holding it up to the light, "not those cheap, flavorless clams most restaurants use for pasta alle vongole." Just as I'm ready to wave the white napkin of surrender- stained, like my pants, a dozen shades of fat and sea- a thick cylinder of tuna loin arrives, charred black on the outside, cool and magenta through the center. "We caught this ourselves today," he whispers in my ear over the noise of the dining room, as if it were a secret to keep between the two of us. How can I refuse?
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture)
He crossed to the desk and took from a drawer a small package wrapped in black velvet. When he unfolded the cloth, Lyra saw something like a large watch or a small clock: a thick disc of brass and crystal. It might have been a compass or something of the sort. “What is it?” she said. “It’s an alethiometer. It’s one of only six that were ever made. Lyra, I urge you again: keep it private. It would be better if Mrs Coulter didn’t know about it. Your uncle –” “But what does it do?” “It tells you the truth. As for how to read it, you’ll have to learn by yourself. Now go – it’s getting lighter – hurry back to your room before anyone sees you.” He folded the velvet over the instrument and thrust it into her hands. It was surprisingly heavy. Then he put his own hands on either side of her head and held her gently for a moment. She tried to look up at him, and said, “What were you going to say about Uncle Asriel?” “Your uncle presented it to Jordan College some years ago. He might –” Before he could finish, there came a soft urgent knock on the door. She could feel his hands give an involuntary tremor. “Quick now, child,” he said quietly. “The powers of this world are very strong. Men and women are moved by tides much fiercer than you can imagine, and they sweep us all up into the current. Go well, Lyra; bless you, child; bless you. Keep your own counsel.” “Thank you, Master,” she said dutifully. Clutching the bundle to her breast, she left the study by the garden door, looking back briefly once to see the Master’s dæmon watching her from the windowsill. The sky was lighter already; there was a faint fresh stir in the air. “What’s that you’ve got?” said Mrs Lonsdale, closing the battered little suitcase with a snap. “The Master gave it me. Can’t it go in the suitcase?” “Too late. I’m not opening it now. It’ll have to go in your coat pocket, whatever it is. Hurry on down to the Buttery; don’t keep them waiting . . .” It was only after she’d said goodbye to the few servants who were up, and to Mrs Lonsdale, that she remembered Roger; and then she felt guilty for not having thought of him once since meeting Mrs Coulter. How quickly it had all happened! And now she was on her way to London: sitting next to the window in a zeppelin, no less, with Pantalaimon’s sharp little ermine-paws digging into her thigh while his front paws rested against the glass he gazed through. On Lyra’s other side Mrs Coulter sat working through some papers, but she soon put them away and talked. Such brilliant talk! Lyra was intoxicated; not about the North this time, but about London, and the restaurants and ballrooms, the soirées at Embassies or Ministries, the intrigues between White Hall and Westminster. Lyra was almost more fascinated by this than by the changing landscape below the airship. What Mrs Coulter was saying seemed to be accompanied by a scent of grown-upness, something disturbing but enticing at the same time: it was the smell of glamour.
Philip Pullman (His Dark Materials: The Complete Trilogy)
restaurant, nicknamed "The Municipal Crib" for the number of city officials who dallied there. Margaritte and the owner of Marchand's, Pierre, had contacted Fremont Older after Rolf had raised the tariff for each ninety-day liquor license renewal to $10,000. They offered to testify before a grand jury. And so the war began. We settled in for The Dictator, featuring the emerging legend in American theater, John Barrymore. The door opened behind us and the light from the hallway caught my attention. A tree-stump of a man moved next to Adam Rolf, close enough that I could hear his labored breathing. "Annalisa, I'm not sure you've ever met Mr. John Kelly," Rolf said. The broken-nosed thug plunged into the seat next to Rolf, looking as though meat packers had stuffed him into his tuxedo. "Mr. Kelly here represents our interests along the waterfront. I'm about to announce his candidacy for a supervisor's seat next election." "Miss Passarella," he growled with whiskey breath. "Mr. Kelly. Excuse my ignorance, but are you the one they call Shanghai Kelly?" "We try not to use that nickname," Rolf laughed. I was gratefully distracted when Barrymore arrived on stage to a thunderous reception. From the corner of my eye, I noticed Rolf click open his pocket watch and offer a peek to Kelly, who smiled. The seemingly innocuous gesture disturbed me greatly. The room seemed to tilt and the chair wavered beneath me. The end could not come soon enough.
James Dalessandro (1906)
the leader of the troupe, looked carefully at the girl in front of him. She was a real windfall, and since she herself was prepared to starve with them, he had no objection. She might even, if she had talent as she said, be good for the troupe. For years now he’d been traveling all over Greece. He had given performances in cafés, in the open air, even in barns. Once, when he was young, he had begun his career with lots of dreams, and he’d played beside some serious actors of the day. He’d managed to make a name for himself, but he very soon started to get into the drink. The beginning of the end had arrived, but he hadn’t understood it at the time. He began to forget his words onstage and to delay his entrances, creating gaps in the performance. Soon he stopped being in demand. When he met Zoe, he stopped drinking, but it was too late. Nobody trusted him, nobody would offer him even a small role. But the bug for acting didn’t leave him. He formed his own troupe and from then on he traveled around the countryside. A lot of people had been with him and moved on. Some were real actors and some didn’t want to believe that they would never become actors. Very occasionally, real talent had appeared beside him, but precisely because of that talent they always left for some theater in Athens. He had suffered hundreds of humiliations. Frustrated by the troupe’s poor performances, audiences often threw whatever they found at them, forcing the show to end. And it wasn’t so unusual for them to have to flee from a village in the night so that the disgruntled locals, who felt they’d been cheated after such a bad show, didn’t beat them up. Tickets were often used to barter for eggs, honey, corn, even vegetables—the important thing was for the troupe to eat. When they were lucky, though, they ate in a restaurant. They’d been able to do so today because the tour in Pieria had gone very well thanks to Martha, the woman who was observing Polyxeni so carefully. Lambros had to admit that her acting had saved the whole troupe. She’d been with them for two months, and things
Lena Manta (The House by the River)